Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

2 thyme sprigs, leaves picked, plus extra to serve

Method

Heat the oil in a non-stick frying pan over a medium heat, then add the swede, onion and garlic and fry for 5 mins. Cover with a lid and cook for a further 10-15 mins, stirring so it doesn’t stick, until the swede is completely soft. Set aside to cool, then blitz in a food processor or mash with the parmesan and a large pinch of seasoning. Add a splash of water to loosen the sauce.

Cook the pasta in salted water for 1 min less than pack instructions, reserving a little of the cooking water. Meanwhile, use the frying pan you used for the sauce to fry the pancetta until crisp, around 5 mins. Add the thyme and fry for 1 min, then tip into the sauce.

Using tongs, transfer the pasta to the sauce, add the reserved water, and give everything a good toss around the pan, so the pasta is well coated in the sauce. Season, then split between bowls, top with more parmesan and a big grind of black pepper to serve.

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Comments, questions and tips

Although this takes slightly longer to make than a more traditional carbonara, it certainly is a winner and is definitely worth the effort. Plus who can argue with hidden veggies. It was absolutely delicious and made for an excellent packed lunch the following day.

lauramilne

18th Mar, 2018

5.05

I cooked this for my young family and they loved it!
We all agreed it was similar to a carbonara with less fat. I think any recipe that sneaks in extra veg is genius...it’s a keeper!

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